A Chef’s Take on Oven-Cooked Steaks
We already know you’re a grillmaster (or, at least you think you are). You can broil, barbecue, smoke, and roast just about any type of meat on an open flame. But what happens when the weather goes south, and your grillin’ days are put on hold for the night — or the season? Trust us, no one wants to cook while they’re shivering in their skivvies. So how are you going to impress your lady friend over a steak dinner if you have to cook it in the oven? (Insert dramatic look here.)
That’s where our good friend, Chef Andrew Horstmann, comes in. As a graduate of The Chef’s Academy and a Sous Chef at The Oceanaire in Indianapolis, he really is a grillmaster, a fishmaster, a steakmaster, and everything in between. Here are his foolproof tips to the perfect oven-cooked steak in under 15 minutes. And honestly, it’s even easier than grilling. (Insert another dramatic look.)
How to Cook a Steak in the Oven
By Chef Andy
• Iron Skillet (it should be oven-safe, meaning there shouldn’t be rubber or plastic anywhere on the handle)
• Oven Mitt
• 6 oz filets
• Olive Oil
• Preheat oven to 400 degrees.
• Season steaks on both sides with salt and pepper. Be hefty with the seasoning.
• Warm the skillet on the stove on high heat.
• Once skillet is hot, drizzle just enough olive oil to cover the surface of the skillet.
• Place steak in skillet and leave on one side for 2-4 minutes, until you get a hard sear. It should be rich brown in color, but not black (otherwise known as burnt).
• After one side is seared, flip steaks and place entire skillet immediately into the oven. The hot skillet will continue to sear the uncooked side while in the oven.
• Leave steaks in oven for preferred amount of time. See cook times below.
• After removing steaks from the oven, let them rest for 2 minutes in the pan. This helps the flavor and juices redistribute themselves throughout the steak.
• Place oven-safe plates in the oven for 1-2 minutes before putting steaks on them. Steaks are always better on a hot plate.
• Plate it up and serve.
Top It Off
If you want to get a little fancy, throw olive oil, fresh spinach, sliced tomatoes, and Dungeness crab meat into a skillet, and sautee for a few minutes. Spoon this on top of your steaks for a little surf and turf. Serve with feta and rosemary-stuffed mushroom caps.
If you’re a first-timer and you really want to do this right, suck it up and use a meat thermometer. They’re the easiest way to cook your steaks to the desired temp, especially if you’re uncomfortable with touch. Use this temperature chart as a guide.
Also, cook times vary depending on the cut of your steak, so if you’re cooking something other than a filet, use this steak-cooking guide.
Here’s my rule of thumb:
• For rare, don’t bother with the oven. Just sear on both sides on the stove for 2-4 minutes.
• For medium-rare, cook steaks 6-8 minutes in the oven. All sides should look cooked, but the steak should still feel squishy (like the palm of your hand).
• For medium, cook about 7-10 minutes in the oven. If you poke the steak with your thumb, it’ll squish in, but plump back up quickly.
• For medium-well, cook 10 minutes. To touch, it will be pretty firm.
• For well done, you should just get yourself some chicken.